Nothing will warm you up more than this satisfying chicken noodle soup recipe. Make a pot for yourself and expect to have leftovers or make for your family.
Bullion or Broth?
You have two options when deciding what kind of chicken broth you’d like to make for this satisfying chicken noodle soup recipe. You can either make your soup base from bullion or from the broth.
For this recipe, I used a low-salt chicken broth. This way, I would measure how much salt went into my soup. If you don’t have broth, you can make your own broth by boiling the chicken in water. It’s best to use a bone-in cut of chicken for more flavor.
If you prefer to use bullion, my favorite is Better Than Bullion. It’s like a chicken bullion paste but it’s incredibly salty, so it’s best to start small and add more bullion as you go.
Best Cut of Chicken for Chicken Noodle Soup
There are a lot of options for your chicken in chicken noodle soup.
- Breast: Breast meat is the leanest cut of chicken. Chicken breast is easy to cook and also easy to find at the grocery store. You may want to add a bit more oil if you’re also using the breast for the broth. If not, just add a touch of salt and better before pan-frying and setting aside. The breast is the healthiest option when it comes to chicken.
- Thigh: Thighs are one of the best options for chicken noodle soup. They have a high fat content and they are a bone-in cut. This cut of chicken will give you a more flavorful broth.
- Drumsticks: Very similar to the thighs, but with the drumsticks, it’s much more difficult to get the meat off the bone. If you’re looking for a higher-fat option, I would go with the chicken thighs.
- Whole carcass: You can also use the rest of your rotisserie chicken carcass for broth. Just stick the whole thing in a pot of boiling water and let it infuse the water, and then you will have broth!